Choose potatoes of the same size: we are going to leave them whole while boiling, to prevent them from absorbing too much water. This will assure equal cooking times. Rinse the potatoes under running water to remove all traces of dirt and collect them in a large pot. Cover with cold water and put them on the fire, cooking them over medium heat until you can easily pierce a potato with a knife.

Drain the potatoes, cool them under running water and peel them, then mash with a potato masher or a ricer, and collect the mashed potatoes on a wooden board.

Knead the potatoes with a fork with a beaten egg, add a generous pinch of salt and a some grated nutmeg: it should give a remote nutmeg smell to the potatoes. Slowly knead in the potato starch until it has been completely absorbed.

Clean the wooden board with a scraper and, with clean hands lightly dusted with potato starch, roll the dough into thin sausages, which then will be cut into chunks. Roll every chunk of dough in between your hands to form a gnocco, which will be slightly larger than a hazelnut.

Arrange the gnocchi on a cutting board dusted with potato starch: you can eat them now or store them in the refrigerator for a few hours at most.

Clean the asparagus, remove the woody ends and keep aside the tops. Slice the asparagus stalks ​​into thin rounds. Thinly slice the spring onions up until the end. Do not discard the green part but use it as well.

Gather in a pan sliced asparagus and spring onions, drizzle with extra virgin olive oil and cook over medium-low heat for about ten minutes, stirring occasionally with a wooden spoon.

After about ten minutes also add the asparagus tips and bring to the set boil a large pot to cook the gnocchi.

Cook the asparagus for another ten minutes, adding a few tablespoons of cooking water if they tend to dry out.

Cook the gnocchi in boiling water in batches. As soon as they float to the top fish them out with a slotted spoon and transfer them into the pan with the asparagus and spring onions.

Sauté the gnocchi for a minute to blend them with the sauce, add a sprig of parsley and some chopped chives and finished with a few slivers of pecorino. Serve immediately.